Butternut Squash and Trout Bake with Fresh Salsa

Butternut Squash and Trout Bake with Fresh Salsa
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Servings
2
Cook Time
1.5 hours
Servings
2
Cook Time
1.5 hours
Butternut Squash and Trout Bake with Fresh Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings
2
Cook Time
1.5 hours
Servings
2
Cook Time
1.5 hours
Ingredients
  • 2 tomatoes finely chopped
  • 1/3 cup red onion finely chopped
  • 2 tbsp fresh cilantro chopped
  • 1 jalapeno pepper finely chopped
  • 1 tbsp lemon juice
  • 1 butternut squash halved lengthwise and seeded
  • 1 tbsp olive oil
  • 2 tbsp fresh dill finely chopped
  • 2 4 ounce rainbow trout fillets
Servings:
Units:
Instructions
  1. 1. Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
  2. 2. Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.
  3. 3. Bake squash in the preheated oven until almost tender, about 45 minutes.
  4. 4. Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.
Recipe Notes

Vitamin A – fat soluble vitamin good for vision, gene transcription, immune system, and great skin.

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